CUMBRE DE TRUJILLO CHEESE

A provocation for the senses is this sheep cheese made from pasteurized milk, according to the recipe inherited for centuries from the wisest shepherds in the area. Its ivory-white appearance and small irregular eyes sprinkling a creamy but consistent texture, anticipates the senses the pleasure of its tasting. Very aromatic, presents / displays memories of fresh milk, curd and butter, subtle aromas of nuts and vanilla, toffee and spicy spices. The touch in the mouth is soft, with a warm, oily and very pleasant impression, and a frank but balanced taste, with memories of a well-developed sheep's milk curd and with spicy nuances at the end.

DESCRIPtion

SEMI-CURED CHEESE OF PASTEURIZED MILK OF FAT SHEEP. ITS FLAVOR IS COOL: A FRESH MILK, FLORAL, CLEAN, MAY HAVE AN ACID POINT. WHITE COLOR, SIGN TO CUT AND BLIND PASTE. SOFT SKIN, WITH CERTAIN TASTE OF MILK. YOUR TEXTURE IS MANTECOSA.

presentation suggestions

With honey, mixing salty and sweet flavor.  

Characteristics 

REFERENCE: CUMBRE

TYPE OF CHEESE: Semicured cheese of fatty ewe

FAT MATERIAL: Total Fat 28.79 g / 100

DRYING EXTRACT: Lactic acid 56.4% m.g. / IS

DIMENSIONS: width: 10cm // high 6cm

profile of maturatioN

CURING: 45 days

CONSERVATION AND TRANSPORTATION

USEFUL LIFE: 320 days (preserved in optimum conditions)

PREFERENCE CONSUMPTION: 320 days

STORAGE TEMPERATURE: 2º-4º %

RELATIVE HUMIDITY> 80%

CONSUMPTION TEMPERATURE: 20º

NUTRIOTIONAL INFORMATION 

ALLERGENS INFORMATION

LOGISTIC INFORMATION

LABEL

PRIZES

• FIRST PRIZE HARD PASTE SHEEP CHEESE IN NATIONAL CHEESE FAIR OF TRUJILLO 2011
• SILVER WCA 2013
• SILVER WCA 2010